Kidney Bean Braised Pork Buns
Overview
Kidney beans + braised pork = Northeastern big pot dish! The taste is so delicious! Make it into big steamed buns, and pair the dough with braised pork with kidney beans. It’s a perfect match! The skin of the buns soaked up the thick broth, and my dad ate 6 of them in one meal... I thought of each one~ The ingredients are enough to make about 30 buns. My buns are a little too big, so if you eat less, you can reduce the portion.
Tags
Ingredients
Steps
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Stir the yeast with warm water, then pour in the flour and mix well. Then add an appropriate amount of hot water to the flour, knead it into a ball, and then place it in a warm place to ferment for 2 hours.
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Wash the kidney beans and set aside. Make a pot of hot water and blanch the kidney beans until they are raw. Then cut them into small pieces to remove the raw smell.
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Cut the blanched kidney beans into small pieces and chop them slightly, not too small, otherwise they will be steamed and soft and lose their texture.
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Peel the pork belly, wash and cut into large pieces (you don’t have to remove the skin, it depends on your situation)
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Put it in boiling water and cook for 20 minutes. This will remove the blood and make it easier to cut into small pieces. Raw meat is not easy to cut.
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Cut the cooked pork belly into small pieces, or you can cut it into larger pieces. It will be enjoyable to eat, but it is easy to be too loose when you wrap it, and you won't be able to stuff too much meat into one bun. Therefore, I cut it into small pieces in order to absorb the flavor quickly and to stuff more meat.
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Chop the onion and ginger into mince, add to the meat and set aside.
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Pour oil into the pot, add 2 tablespoons of sugar, and simmer over low heat until the sugar color turns
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After the sugar has boiled, quickly pour in the meat cubes, stir-fry, then add 2 tablespoons of dark soy sauce, 2 tablespoons of cooking wine, and 2 tablespoons of oyster sauce, and continue to stir-fry evenly.
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Stir-fry the meat evenly and add hot water until the water covers the meat. Continue to stir-fry evenly. Bring to a boil over high heat, then simmer over low heat for about 20 minutes.
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Turn to high heat and sauté for a few minutes until the soup thickens and becomes dry, then turn off the heat.
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Don't rush to pour the kidney beans into the fried meat. Be sure to wait until the temperature of the meat drops and is slightly warm before adding it in. Otherwise, the kidney beans will be cooked and will become soft when steamed. Pour in the kidney beans, then add salt and MSG and mix well.
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Mix well the braised pork cubes with kidney beans
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Take out the risen dough, add a little baking powder and continue to knead evenly.
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Place the kneaded dough in a bowl and let it rest for 20 minutes.
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Take out the dough, knead it, and cut into pieces
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Roll it into a large piece of dough, slightly thicker. If it is too thin, it will not be easy to fluff up when steamed.
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Put more filling in the dough
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While pinching the pleats, press the filling in. The dough will be thick and stretchable.
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Wrap a big bun
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Continue to wrap other buns, and place the wrapped buns on the curtain for a while. (The interval between the first one and the last one is about 15 minutes. When steaming, take the ones that were wrapped first)
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Put the buns on the curtain and steam them in a pot with cold water. Keep the fire on high first, then start timing when the water boils and steams. Then high heat for 10 minutes, then low heat for 10 minutes. Turn off the heat, do not open the lid, and simmer for another 10 minutes to cool down little by little, otherwise the buns will deflate if you open the lid all at once.
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After simmering for 10 minutes, I opened the lid and found that the buns were all round and not deflated at all.
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Picture of the finished product, let’s eat~
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Eat while hot. Picture of the finished product.
